Bricks and Stones 2 - Beer Recipe - Brewer's Friend

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Bricks and Stones 2

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday November 14th 2019
1.056
1.017
5.3%
26.0
12.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Crisp Malting - Finest Maris Otter8.5 lb Finest Maris Otter 38 3 70.8%
19.50 oz Belgian - CaraVienne19.5 oz CaraVienne 34 20 10.2%
19.50 oz Avangard - Vienna19.5 oz Vienna 37.7 3.5 10.2%
9.80 oz Crisp Malting - Crystal Extra Dark - 120L9.8 oz Crystal Extra Dark - 120L 35 120 5.1%
4.80 oz Briess - Cherry Wood Smoked Malt4.8 oz Cherry Wood Smoked Malt 37 5 2.5%
2.50 oz Flaked Barley2.5 oz Flaked Barley 32 2.2 1.3%
192.10 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - German Northern Brewer (5.4 AA)1 oz BSG - German Northern Brewer (5.4 AA) Hops Pellet 5.4 First Wort 60 min 19.32 66.7%
0.50 oz BSG - East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5.3 Boil 30 min 6.62 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15.75 g Gypsum Water Agt Mash 1 hr.
0.25 ml Lactic acid Water Agt Mash 1 hr.
0.40 g Lye Water Agt Mash 1 hr.
1.07 g Slaked Lime Water Agt Mash 1 hr.
10.20 g Table Salt Water Agt Mash 1 hr.
0.30 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 549 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 34 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
2019 Lancaster, MA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 125 200 250.1 2.7
Mash pH was after 5 min rest.
Mash pH was after 75 min.
Pitched yeast @ 62F put into 59F basement
12 hrs in beer was 59F and krausening
24 hrs in it was 64F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 152 °F 140 °F 60 min
5.25 gal Fly Sparge 180 °F 170 °F --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 4.8 19.2  
Mash volume with grains 5.76 23.1  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.56 g | 30.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Sparge was fast(~30min) and hot (200F Start dropped to 180 - 175 seen in the grainbed 75% of the way through sparge.

ADD ENZYME; DP IS LOW!!!

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  • Last Updated: 2019-11-29 13:47 UTC